Ingredients: the rib of beef must be two fingers thick with its T-bone attached and its fillet and contre fillet intact. Preparation: Remove the steak from the refrigerator two hours before cooking. Heat a grill over burning, but not flaming, coals. Place the steak on the grill and sear for 5 minutes or until you get a nice crust. Turn it (without breaking it) and repeat on the other side. The steak should only cook over the fire until it is well seared on the surface but strictly rare on the inside. Season with salt and pepper (preferably freshly ground pepper) and serve immediately. Serve with a nice green salad or cannellini beans in oil.


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